Crispy Potato Breakfast Bowl
Golden roast potatoes, soft poached eggs, avocado and a quick tomato salad — brunch in a bowl.
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 2
- Level
- Easy
This is our favourite weekend brunch. It feels indulgent but is really just a few good things piled into a bowl: potato wedges roasted until crunchy, runny-yolked poached eggs, creamy avocado and a juicy tomato salad to cut through it all.
The potatoes do most of the work in the oven, so you have time to make the salad and poach the eggs. A pinch of smoked paprika over the top pulls everything together.
Crispy Potato Breakfast Bowl
40 min total · approx. 480 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 220°C / 200°C fan. Toss the potatoes with 1½ tbsp olive oil, the smoked paprika and a good pinch of salt. Spread out on a baking tray and roast for 25–30 minutes, turning halfway, until crisp and golden.
- Meanwhile, toss the tomatoes, cucumber and avocado with the remaining oil, the lemon juice and a little salt and pepper.
- Bring a deep pan of water to a gentle simmer and add the vinegar. Crack each egg into a cup, stir the water to make a gentle whirlpool and slip the eggs in one or two at a time. Poach for 3 minutes, then lift out with a slotted spoon onto kitchen paper.
- Divide the spinach between two bowls and top with the potatoes, the tomato salad and the poached eggs.
- Finish with a pinch of smoked paprika and black pepper and serve straight away.
Cook's noteThe fresher the eggs, the neater they poach — older eggs spread out in the water.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
